1 tablespoon flaxseed meal
3 tablespoons lukewarm water
8 tablespoons vegan butter
¼ teaspoon salt
1 teaspoon baking powder
¾ cup brown coconut sugar
¼ cup vanilla coconut sugar
1 teaspoon vanilla extract
1 cup paleo baking flour
1/2 cup almond flour
3/4 cup Hu Keto Dark Chocolate Chips
coconut oil spray
In a small bowl, whisk the ground flaxseeds and lukewarm water. Set aside 10 minutes until a gooey and egg-like texture forms.
In a non-stick saucepan, over low-medium heat, melt the butter.
Stir in the sugar and brown sugar and stir and cook for 1 minute or until the sugar melts.
Remove from the heat and stir in the vanilla extract and flax egg.
Transfer the mixture into a large bowl.
Stir in the flour, salt, and baking powder until a thick, golden batter forms. The batter is slightly lukewarm, so don’t stir the chocolate chips now, or they will melt.
Refrigerate the batter for 10 minutes to slightly cool it down.
Preheat the oven to 350°F. Line an 8-inch x 8-inch baking pan with parchment paper. Slightly oil paper with oil spray.
Remove the bowl from the fridge, fold in the dark chocolate chips, and stir to incorporate.
Transfer the blondie batter to the prepared baking pan and bake in the center rack of the oven for 30-40 minutes.
Bake until the blondies are golden brown and crackle on top but are still gooey in the middle.
Cool down for 30 minutes on a cooling rack before slicing. As it cools, the sides get crispy and harden.